Description
This budget friendly taco soup is hearty, filling, and made with pantry staples—an easy weeknight dinner that feeds a crowd.
Ingredients
1 tablespoon olive oil
1 pound ground beef or ground turkey
1 medium onion, diced
2 cloves garlic, minced
1 (1-ounce) packet taco seasoning
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can corn, drained
1 (15-ounce) can diced tomatoes
1 (10-ounce) can diced tomatoes with green chiles (Rotel)
3 cups chicken broth (or water)
1 teaspoon kosher salt (adjust to taste)
Toppings (optional)
Shredded cheddar, sour cream, crushed tortilla chips, jalapeños, cilantro
Instructions
Heat oil in a pot over medium-high. Brown meat 6 to 8 minutes.
Add onion; cook 3 minutes. Add garlic; cook 30 seconds.
Stir in taco seasoning.
Add beans, corn, diced tomatoes, tomatoes with green chiles, and broth.
Simmer 15 to 20 minutes. Taste and adjust salt.
Serve with toppings.
Notes
Stretch it: Add 1 cup cooked rice to make it go further.
Vegetarian: Skip meat and add an extra can of beans.
Tools: Large pot or Dutch oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired